Disclosed herein are proteins capable of forming glucans having alpha-1,2 linkages/branches, reactions and methods for producing such glucan, compositions comprising such glucan, and various applications thereof.

Disclosed herein are proteins capable of forming glucans having alpha-1,2 linkages/branches, reactions and methods for producing such glucan, compositions comprising such glucan, and various applications thereof.

The present patent application relates to novel polyunsaturated fatty acid salt (PUFA salts) solid formulations.

The present patent application relates to novel polyunsaturated fatty acid salt (PUFA salts) solid formulations.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.

The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.